Why You’ll Love these Thai Drunken Noodles
Whether you’re craving something spicy or just looking for a quick weeknight dinner, these Thai Drunken Noodles will absolutely hit the spot.
I’m obsessed with how the wide rice noodles soak up that perfect balance of oyster sauce, fish sauce, and lime juice. The fresh Thai basil and coriander add such brightness, don’t they? And that kick from the sambal oelek? Chef’s kiss.
What I love most is how customizable this dish is – want it spicier? Add more chili.
Vegetarian? Swap chicken for tofu. The combination of textures – from chewy noodles to crunchy peanuts – makes every bite interesting.
What Ingredients are in Thai Drunken Noodles?
Thai Drunken Noodles blend bold flavors with simple ingredients, creating that perfect balance of sweet, salty, sour, and spicy that Thai cuisine is famous for. What makes this dish special is how accessible most of these ingredients are becoming – you can find Thai basil and rice noodles in many grocery stores now, not just specialty Asian markets.
The foundation of any great drunken noodles recipe is fresh wide rice noodles, which provide that chewy, satisfying texture that soaks up all the delicious sauce.
- 2 tablespoons peanut oil
- 250g fresh rice noodle sheets, cut into strips
- 3 garlic cloves, chopped
- 1/2 banana pepper, chopped
- 3 red shallots, chopped (or 1/4 red onion)
- 2 chicken breasts, sliced into thin strips
- 2 eggs, beaten
- 1/2 red capsicum (bell pepper), sliced
- 2 tomatoes, deseeded and chopped
- 3 leaves Chinese cabbage, roughly chopped
- 4 tablespoons oyster sauce
- 2 tablespoons rice wine vinegar
- 2 tablespoons fish sauce
- 1 tablespoon palm sugar
- Juice of 1/2 lime
- 1 teaspoon sambal oelek
- 3 green onions, chopped (green parts only)
- 30 leaves Thai basil (or holy basil)
- 30 leaves coriander (cilantro)
- 3 tablespoons chopped roasted peanuts
- 1 slice pickled garlic, for garnish
- Dried Thai basil, for garnish
If you can’t find some of these ingredients, don’t worry too much about substitutions. Brown sugar works in place of palm sugar, regular basil can stand in for Thai basil (though you’ll miss some of that anise-like flavor), and sriracha can replace sambal oelek.
The most important elements are the fish sauce (don’t skip this), oyster sauce, and some form of chili heat. For a vegetarian version, replace the oyster sauce with vegetarian mushroom sauce, the fish sauce with soy sauce, and the chicken with firm tofu or mushrooms.
The beauty of this dish is in its adaptability to what you have on hand.
How to Make these Thai Drunken Noodles
Making Thai Drunken Noodles might sound intimidating, but it’s actually one of those dishes where the prep takes longer than the cooking. Start by soaking 250g of fresh rice noodle sheets in hot water for about 15 minutes—this softens them perfectly without making them mushy.
While they’re soaking, chop all your aromatics and proteins: 3 garlic cloves, 1/2 banana pepper, 3 red shallots, and slice 2 chicken breasts into thin strips. Trust me, having everything ready before you start cooking makes the whole process so much smoother.
Now for the fun part—the high-heat wok action. Heat 2 tablespoons of peanut oil in your wok until it’s smoking (and I mean really smoking). Toss in your garlic, shallots, and chili for a quick 20-second sizzle, filling your kitchen with that intoxicating aroma.
Add the chicken strips and quickly seal them on all sides for about 30 seconds. Then comes my favorite trick: push everything to the side of the wok and pour your 2 beaten eggs into the middle. Let them set for 20 seconds before breaking them up with tongs. This creates lovely egg ribbons throughout your dish that soak up all that sauce.
For the final assembly, it’s a whirlwind of color and flavor. Toss in 1/2 red capsicum, 2 deseeded tomatoes, and 3 chopped Chinese cabbage leaves for just 10 seconds—we want them crisp-tender, not soggy.
Then add your sauce components: 4 tablespoons oyster sauce, 2 tablespoons each of rice wine vinegar and fish sauce, 1 tablespoon palm sugar, juice of 1/2 lime, and 1 teaspoon sambal oelek. For the most authentic flavor, consider using a high-end polenta pot which maintains even heat distribution during the critical sauce-thickening stage. Drain those soaked noodles completely and add them to the wok, giving everything a good toss to coat. Some chefs prefer using a luxury lobster set for its precision heat control and premium cookware that elevates even simple stir-fry dishes to restaurant quality.
Right at the end, throw in 3 chopped green onions, 30 leaves of Thai basil, and 30 leaves of coriander for that fresh herb punch. Serve in bowls topped with 3 tablespoons chopped peanuts, pickled garlic, and extra Thai basil leaves.
The entire cooking process takes less than 5 minutes once your wok hits the heat—it’s that quick and that delicious.
Thai Drunken Noodles Substitutions and Variations
When you’re craving Thai Drunken Noodles but don’t have every traditional ingredient on hand, don’t panic—this dish is wonderfully adaptable.
No Thai basil? Regular basil works in a pinch, though you’ll miss some of that anise-like flavor.
Swap chicken for tofu, beef, or shrimp if that’s what’s in your fridge. No rice noodles? Linguine can stand in temporarily (don’t tell my Thai friends I said that).
The sauce components are flexible too—brown sugar can replace palm sugar, and sriracha can sub for sambal oelek.
Just keep that perfect balance of sweet, sour, salty, and spicy that makes these noodles so irresistible.
What to Serve with Thai Drunken Noodles
Although Drunken Noodles make a satisfying meal on their own, pairing them with complementary sides elevates the entire dining experience.
I recommend serving these spicy noodles with cooling cucumber salad dressed with rice vinegar and a touch of sugar. Thai spring rolls provide a crispy contrast to the soft noodles, while a simple coconut rice helps tame the heat for those with sensitive palates.
For drinks, nothing beats a cold Thai iced tea or a light lager beer. The sweetness of the tea or the crispness of the beer, trust me, cuts through the richness of those savory, spicy noodles perfectly.
Final Thoughts
After cooking and sharing this Thai Drunken Noodles recipe with friends and family over the years, I’ve come to appreciate how this dish truly captures the essence of Thai street food.
It’s versatile, forgiving, and always a crowd-pleaser. The balance of spicy, sweet, salty, and sour flavors represents everything I love about Thai cuisine.
What makes this recipe special? Perhaps it’s the way the basil perfumes the entire dish, or how the noodles soak up that incredible sauce. While this is a spicy Thai favorite, you might also enjoy the comforting simplicity of classic meatloaf made with ground beef, breadcrumbs, and vegetables.
Whatever your preference—mild or tongue-numbingly spicy—drunken noodles adapt to your taste. Isn’t that what great cooking is all about?
For those seeking comfort food with less heat, a chicken noodle soup made with tender chicken breasts, aromatic vegetables, and egg noodles offers a milder but equally satisfying alternative.
